White Chocolate Pistachio Muffins

Instructions

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray to ensure easy release.
2. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Make sure the mixture is evenly blended and any clumps of brown sugar are broken up.
3. Combine the Wet Ingredients:
   In a separate bowl, whisk together the melted and cooled butter, eggs, Greek yogurt, milk, and vanilla extract until smooth and creamy. The yogurt adds richness and moisture to the batter without making it too dense.
4. Bring the Batter Together:
   Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing, which can toughen the muffins. Fold in the chopped pistachios evenly throughout the batter using a silicone spatula or wooden spoon.